A specimen of<em> Platydemus manokwari </em>collected in a greenhouse at Caen in Normandy. You can see its white pharynx protruding from the underside, ingesting soft tissues of a specimen of the Mediterranean snail.
Credit Pierre Gros/PeerJ
France's famed mollusk appetizer could be endangered by an unwelcome worm arrival, scientists worry.
Originally published on Tue March 11, 2014 4:10 pm
Oh, no, not the escargot!
A vicious little worm with an appetite for snails has made its European debut. And that has some scientists worried about the future of France's famed mollusk appetizer.
The New Guinea flatworm (Platydemus manokwari) is the lone worm on the Global Invasive Species Database's list of 100 of the world's most dangerous invaders. And last November, it was discovered in a greenhouse in Caen, Normandy.
Jefferson's Ocean bourbon is aged on the high seas, a technique that takes advantage of basic physical chemistry. The bottles sell for $200 a piece.
Credit Courtesy of OCEARCH
This OCEARCH ship carried Zoeller's first bourbon-aged barrels for three and a half years, covering more than 10,000 nautical miles. According to Tom Collins, a chemist at UC Davis, the higher temperatures of tropical locales, and the swill of the ocean, can accelerate the whiskey aging process.
Originally published on Tue March 11, 2014 3:55 pm
From its earliest days as America's homegrown whiskey elixir, Kentucky bourbon has been traveling on boats.
In fact, boats were a key reason why Kentucky became the king of bourbon. In the late 1700s, trade depended on waterways, and distillers in the state had a big advantage: the Ohio River. They'd load their barrels onto flatboats on the Ohio, which flowed into the Mississippi, taking their golden liquor as far down as New Orleans.
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